3 Ingredient Shortbread Cookies Recipes

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THREE-INGREDIENT SHORTBREAD COOKIES



Three-Ingredient Shortbread Cookies image

This recipe is so easy and so tasty! You can dip half the cookie in chocolate once they have cooled completely. I have made these for Christmas cookies by dipping in chocolate and sprinkling with pecans. I have also used pink chocolate for baby showers.

Provided by StephD

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 1h

Yield 20

Number Of Ingredients 3

1 cup butter, softened
½ cup superfine sugar
2 cups all-purpose flour

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square pan with foil, leaving an overhang on all sides.
  • Mix butter and sugar together with a spoon until texture is sandy. Slowly mix in flour. Knead dough a few times until crumbly, not smooth. Pat dough over the bottom of the prepared pan. Prick all over with a fork.
  • Bake in the preheated oven until set, about 45 minutes. Score with a knife while still warm. Lift out foil and let cookies cool on a baking rack. Break apart on cut lines when completely cooled.

Nutrition Facts : Calories 146.2 calories, Carbohydrate 14.5 g, Cholesterol 24.4 mg, Fat 9.3 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 5.8 g, Sodium 65.7 mg, Sugar 5 g

3-INGREDIENT SHORTBREAD COOKIES



3-Ingredient Shortbread Cookies image

These melt in your mouth. The secret is in the beating.

Provided by Carol

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 35m

Yield 18

Number Of Ingredients 4

1 cup butter
1 ½ cups all-purpose flour
½ cup confectioners' sugar
12 maraschino cherries

Steps:

  • Preheat oven to 350 degrees F (180 degrees C.)
  • Combine butter or margarine, flour and confectioner's sugar and beat for 10 minutes.
  • Drop from teaspoon onto cookie sheet. Decorate with maraschino cherry pieces.
  • Bake in preheated oven for 15 to 18 minutes, or until bottoms are lightly browned.

Nutrition Facts : Calories 146.5 calories, Carbohydrate 12.6 g, Cholesterol 27.1 mg, Fat 10.3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 6.5 g, Sodium 72.9 mg, Sugar 3.3 g

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES



Buttery 3-Ingredient Shortbread Cookies image

With only a few ingredients, these butter shortbread cookies are so simple to prepare. -Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 cookies.

Number Of Ingredients 4

1 cup unsalted butter, softened
1/2 cup sugar
2 cups all-purpose flour
Confectioners' sugar, optional

Steps:

  • Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

3 INGREDIENT MELT IN YOUR MOUTH SHORTBREAD COOKIES



3 Ingredient Melt in Your Mouth Shortbread Cookies image

This is my favourite shortbread cookie, and I always have the ingredients on hand. So simple to make and so delicious, it produces a very delicate shortbread that is sure to please.

Provided by Leslie

Categories     Drop Cookies

Time 25m

Yield 30 cookies

Number Of Ingredients 3

1 cup butter
1 1/2 cups flour
1/2 cup icing sugar

Steps:

  • Preheat oven to 350°F.
  • Combine all ingredients and mix for a FULL 10 minutes.
  • Yes, I said a full 10 minutes!
  • Mixture will start out very dry and crumbly but will become batter like after the full 10 minutes.
  • I like to use my stand mixer for this, but a hand mixer will do the trick if it is a strong one.
  • Drop from teaspoons or a piping bag onto a cookie sheet, I find teaspoons work best.
  • Decorate with maraschino cherries or sprinkles if you feel fancy.
  • Bake for approx 15 minutes or until bottoms are very lightly brown.
  • Watch that the tops don't turn brown!

Nutrition Facts : Calories 84.8, Fat 6.2, SaturatedFat 3.9, Cholesterol 16.3, Sodium 54.2, Carbohydrate 6.8, Fiber 0.2, Sugar 2, Protein 0.7

SUPER-EASY SHORTBREAD (3 INGREDIENTS)



Super-Easy Shortbread (3 Ingredients) image

The original recipe (called Shortbread Stars) came from my McCall's recipe box collection, which I subscribed to in the 80's. It was the first shortbread recipe I ever made, and I've never found a better one. The ingredients are so basic and easy that you'll soon have them memorized. Other recipes don't seem to produce the same perfect texture and flavor. My modification to the original was to try using a 9 x 13 pan rather than chilling, rolling out, and cutting into shapes. (Who has time for that, except on special occasions?) However, using a 9 x 13 pan changes the baking time, and the time given is approximate and based on my experience with a convection oven. I tend to overbake them a bit because I like shortbread very crisp. These are perfect with a cup of tea, of course, and ideal for tea parties or even a quick dessert for company. You nearly always have the ingredients on hand. Now you'll never need to buy (delicious but expensive) Walker's shortbread again!

Provided by TapestryThreads

Categories     Drop Cookies

Time 55m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 3

1 cup butter, softened
1/2 cup sugar
2 1/2 cups flour

Steps:

  • Preheat oven to 300°.
  • Cream butter and sugar together.
  • Add flour and mix till texture is like clay.
  • Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister).
  • Bake for about 40-45 minutes (till very lightly browned--just golden around the edges).
  • Let stand for 5 minutes, then cut into 24 squares while warm.
  • Leave in pan to cool thoroughly. (Shortbread will not be crisp until cool.).
  • Less easy method: Chill dough. Roll into 1-inch balls, then press balls to about 1/4-inch thickness on ungreased cookie sheets with the bottom of a glass dipped in sugar (sometimes you can find a glass with a pretty design on the bottom, like a star). Bake at 300° for about 20-25 minutes (until edges are very lightly browned).
  • Least easy method: Chill dough. Roll out to about 1/4-inch thickness, sprinkle with sugar, then cut with cookie cutters. Bake on ungreased cookie sheets at 300° for about 20-25 minutes (until edges are very lightly browned).
  • Variation: Add 2 tablespoons dried lavender to the creamed butter and sugar before adding flour. It may sound strange, but the flavor is subtle and elegant. Food-grade lavender is usually available in herb bins at health food stores, and I recently found it at a great price from Atlantic Spice online (their Lavender #1).
  • Variation: After cutting shortbread into squares (it will still be warm), scatter 1 cup of chocolate chips over the top, let the chocolate soften completely, then spread as a thin layer and let cool completely before removing from pan. (No need to sprinkle shortbread with sugar before baking if you plan to do this.).
  • Variation: Stir 1 cup chocolate chips or butterscotch chips into the dough before pressing into pan. You can also try melting the butterscotch over the top, as above. In England, you'll find "caramel shortbread," which has a layer of caramel and a layer of chocolate on top of the shortbread. It's wonderful (of course!). I've tried various ways of doing this and various kinds of caramel, but it's been a while and I don't remember what works best. It can be tricky not to make a mess!

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